MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF LOW-FAT STIRRED YOGHURTS MADE WITH SKIM MILK AND MULTIPLE EMULSIONS

2009 ◽  
Vol 40 (6) ◽  
pp. 657-675 ◽  
Author(s):  
C. LOBATO-CALLEROS ◽  
M.T. RECILLAS-MOTA ◽  
T. ESPINOSA-SOLARES ◽  
J. ALVAREZ-RAMIREZ ◽  
E.J. VERNON-CARTER
Keyword(s):  
Rheological Properties ◽  
Skim Milk ◽  
Low Fat ◽  
Multiple Emulsions

Properties of low-fat stirred yoghurts made from high-pressure-processed skim milk

2010 ◽  
Vol 11 (1) ◽  
pp. 32-38 ◽  
Author(s):  
Punsandani Udabage ◽  
Mary Ann Augustin ◽  
Cornelis Versteeg ◽  
Amirtha Puvanenthiran ◽  
Jin Ah Yoo ◽  
...  
Keyword(s):  
High Pressure ◽  
Skim Milk ◽  
Low Fat

Survival of Borrelia burgdorferi in Whole Milk, Low Fat Milk, and Skim Milk at 34°C and in Skim Milk at 5°C

1991 ◽  
Vol 54 (7) ◽  
pp. 532-536 ◽  
Author(s):  
GERALDINE M. FARRELL ◽  
AHMED E. YOUSEF ◽  
ELMER H. MARTH
Keyword(s):  
Borrelia Burgdorferi ◽  
Milk Protein ◽  
Skim Milk ◽  
Storage Period ◽  
Most Probable Number ◽  
Low Fat ◽  
Probable Number ◽  
Whole Milk ◽  
The Mean ◽  
D Values

Autoclaved whole milk, low-fat milk, protein-fortified skim milk and regular skim milk were inoculated to contain ca. 105 to 106 Borrelia burgdorferi strains 35210, 35211, or EBNI/ml and stored at 34°C for 16 d. Similarly inoculated skim milk also was held at 5°C for 46 d. Numbers of survivors were estimated by the Most Probable Number (MPN) technique. In all instances, numbers of B. burgdorferi decreased over the storage period. At 34°C, no strain of B. burgdorferi was detected after day 12. The mean D-values, at 34°C, for strains 35210, 35211, and EBNI were 2.2, 2.4, and 2.2 d, respectively. The mean D-values, at 34°C, for all strains in whole milk, low-fat milk, protein-fortified skim milk, and regular skim milk were 2.4, 2.3, 1.9, and 2.4 d, respectively. At 5°C, spirochete numbers in regular skim milk decreased, but all three strains remained at a detectable level for 46 d. The mean D-values, at 5°C, for strains 35210, 35211, and EBNI were 12, 15, and 12 d, respectively.

scholarly journals Effect of disodium phosphate and homogenization on physico-chemical and rheological properties of buffalo skim milk based ultrafiltered retentate

2019 ◽  
Vol 56 (5) ◽  
pp. 2426-2435 ◽  
Author(s):  
Handge Jyoti Uttamrao ◽  
Ganga Sahay Meena ◽  
Sanket Girdharbhai Borad ◽  
Shinde Ankush Punjaram ◽  
Yogesh Khetra ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Skim Milk ◽  
Disodium Phosphate ◽  
Physico Chemical

Influence of the fragmentation of multiple globules on the rheological properties of W/O/W multiple emulsions

2000 ◽  
Vol 44 (2) ◽  
pp. 379-395 ◽  
Author(s):  
V. Muguet ◽  
M. Seiller ◽  
G. Barratt ◽  
N. Hebel ◽  
J. P. Marty ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Multiple Emulsions

Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
Jyanendr Kumar Shahi ◽  
Ragini Kumari ◽  
Rakesh Kumar ◽  
Geeta Chauhan ◽  
Sanjeev Kumar Roy
Keyword(s):  
Finger Millet ◽  
Profile Analysis ◽  
Skim Milk ◽  
Food Product ◽  
Texture Profile Analysis ◽  
Consumer Acceptability ◽  
Low Fat ◽  
Barnyard Millet ◽  
Texture Profile ◽  
Instrumental Texture

Texture profile analysis of any food product shows correlation with sensory and overall consumer acceptability of the developed milk products. Instrumental texture profile analysis was conducted on low fat milk nuggets prepared with 2% fat milk coagulum and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour. The texture profile analysis results showed higher values for hardness, springiness, cohesiveness, gumminess and chewiness for the milk nuggets prepared with 2% fat milk coagulum as compared to the nuggets prepared with skim milk coagulum.

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